Riced cauliflower gets pulsed fresh and pan-seared until it's golden and lightly crisped in spots, then finished with garlic, fresh rosemary, and a good hit of Dijon mustard for tang. A squeeze of lemon juice brightens the whole skillet right at the end, and a scattering of fresh parsley keeps it looking as good as it tastes. Every ingredient here is whole-food and straightforward — olive oil, aromatics, herbs — which makes this one an easy, satisfying side to fold into a Paleo meal plan. It comes together fast in a single skillet, so it's the kind of dish you can lean on for busy weeknights without sacrificing flavor. Serve it alongside roasted meats or a fried egg for a simple, well-rounded plate.
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Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Spread the riced cauliflower on a clean kitchen towel or paper towels and press firmly to absorb excess moisture.
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the riced cauliflower in an even layer and cook undisturbed for 3 minutes, until the bottom begins to turn golden.
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